Exploring the applications of plant-based coagulants in cheese production: A review

Author:

Mohsin Aliah Zannierah,Norsah Ezaty,Marzlan Anis Asyila,Abd Rahim Muhamad Hafiz,Meor Hussin Anis ShobirinORCID

Funder

Malaysia Ministry of Higher Education

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference105 articles.

1. Cheese yield as affected by some parameters review;Abd El-Gawad;Acta Scientiarum Polonorum Technologia Alimentaria,2011

2. Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant;Abebe;Food Science and Nutrition,2020

3. Characterisation and standardisation of Wangashi cheese production steps;Aboudoulaye;Acta Scientiarum Polonorum Technologia Alimentaria,2020

4. A comparative assessment of the nutritional contents of 'Wara'a west African soft cheese using Calotropis procera and Cymbopogon citratus as coagulants;Adetunji;African Journal of Food, Agriculture, Nutrition and Development,2011

5. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization;Afsharnezhad;International Journal of Biological Macromolecules,2019

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